Pan-Seared Shrimp Salad with Mango-Lime Dressing
medium fresh or frozen shrimp
cup olive oil
tablespoons lemon juice
tablespoon Old Bay® seasoning
tablespoon bottled cocktail sauce
teaspoon garlic powder
medium mango, halved, seeded, peeled, and cut up
tablespoon lime juice
tablespoon red wine vinegar
teaspoon poppy seeds
8 ounce package Fresh Express 5 Lettuce Mix or Lettuce Trio
cup pecan halves and/or chopped pecans, toasted
- Thaw shrimp, if frozen. Peel and devein shrimp. Place a large resealable plastic bag in a shallow dish. For marinade, combine olive oil, lemon juice, Old Bay® seasoning, cocktail sauce, and garlic powder in plastic bag, then add shrimp. Seal; turn bag to coat shrimp. Marinate in the refrigerator for 30 minutes to 1 hour.
- For dressing, in a blender or food processor combine mango, honey, water, lime juice, vinegar, and poppy seeds. Cover; blend or process until smooth. Divide greens among 4 serving plates. Top with pecans and onion rings.
- Heat a large skillet over medium heat. Transfer shrimp and marinade to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Spoon shrimp over greens. Drizzle with dressing.
Nutrition Facts(Pan-Seared Shrimp Salad with Mango-Lime Dressing)
- Per serving:
- 518 kcal cal.,
- 39 g fat
- (4 g sat. fat,
- 8 g polyunsaturated fat,
- 25 g monounsatured fat),
- 115 mg chol.,
- 660 mg sodium,
- 27 g carb.,
- 5 g fiber,
- 20 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet